A thick, slow-cooked stew of wheat, lentils and meat beaten to a paste, eaten in Ramadan and at Muharram.
History
Haleem came to South Asia with Persian and Arab cooks. Hyderabadi and Pakistani versions evolved from the Arabic harees.
Ingredients
- Cracked wheat
- Barley
- Lentils (chana, masoor, moong)
- Beef or mutton
- Ginger
- Garlic
- Garam masala
- Ghee
- Lemon
How it's made
- Soak grains and lentils overnight
- Cook meat with spices until tender
- Add grains and boil for 6-8 hours
- Beat to a smooth paste
- Serve with fried onion, ginger, lemon and mint
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Famous brands & makers
- National Foods
- Shan (haleem mix)
Ratings & notes
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